As I mentioned before, we baked a lot during the Christmas break. I even forgot about my food diary…. How could I log in all the junk food that was consumed during the holiday season? One of our favourites was the Coconut Orange cake. The main ingredients are desiccated or shredded coconut, orange zest (rind) and milk, besides the basic cake ingredients. For those who don’t consume milk, you can use coconut, rice or almond milk or soy beverage as a substitute. I haven’t tried them myself, but I’m sure they would work just fine. The orange zest can also be substituted with lime or lemon zest (rind). I actually prefer the taste and aroma of lime. It has a stronger taste and gives the cake a longer shelf life. If you still feel energetic, after baking, you can top the cake with orange butter icing. We enjoyed eating this cake, and hope you do too.
I would like to leave you with a favourite line from Desiderata: “If you compare yourself with others, you may become vain and bitter; for always there will be greater and lesser persons than yourself”
Coconut Orange Cake
Preparation time: 15 minutes + one hour standing time; Baking time: 1-1¼ hours; Makes: 9 x 5 inch (23 x 13cm) loaf
- 50g (½ cup, 2oz) desiccated coconut
- 250ml (1 cup) milk
- 280g (2¼ cups, 10 oz) all purpose flour
- 2¼ teaspoons baking powder
- 125g (½ cup, 4½oz, 1 stick + 1 tablespoon ) butter
- Zest (rind) of 1 large orange
- 250g (1¼ cup, 9oz) castor sugar
- 2 eggs
Orange Butter Icing Ingredients
- 1½ cups icing (confectioners) sugar
- 20g (2 tablespoons) soft margarine
- 1½-2 tablespoons orange juice
- Combine coconut and milk and let stand at room temperature for one hour. Grease a 23 x 13cm (9 x 5 inch) loaf pan (tin) and line the base and sides with parchment (greaseproof) paper. Sift the flour and baking powder. Set aside. Preheat the oven to 325°F (160°C) ten minutes before using.
- Beat butter, rind and sugar with electric mixer until light and fluffy. Beat in eggs one at a time, until combined. Fold in half the coconut mixture and half the flour, then fold in the remaining coconut mixture and flour, until combined.
- Spoon mixture into prepared pan and bake at for 1-1¼ hours or until a skewer inserted in the middle comes out clean. Stand 5 minutes, before transferring onto a wire rack to cool.
- Spread cold cake with orange butter icing. Decorate with orange, if desired.
- Orange butter icing: sift icing sugar into a bowl. Stir in butter and enough juice to make a spreadable consistency (I added about 1¾ tablespoons orange juice)
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 237ml American cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 325°C (160°C) for 1 hour.
- Removing the cake from the tin was a bit of a challenge so I would strongly advice that you line the base and sides of the tin (pan) with parchment (greaseproof paper).
- Last updated March 01 2019
Step By Step Photos
Please always remember to assemble all ingredients before you start
Combine coconut and milk and let stand at room temperature for one hour. Grease a 13cm x 23cm (5” x 9”) loaf pan (tin) and line base and sides with parchment (greaseproof) paper.
Sift the flour
Combine butter, rind (zest) and sugar.
And beat with electric mixer until light and fluffy.
Beat in eggs one at a time, until combined.
This is what the mixture looks like after beating in all the eggs.
Fold in half the coconut mixture and half the flour, then fold in the remaining coconut mixture and flour, until combined.
The final mixture (Batter) looks like this
Spoon mixture into the prepared pan and bake at 325°F (160°C) for 1-1¼ hours or until a skewer inserted in the middle comes out clean. I baked for 1 hour.
Stand 5 minutes, before transferring onto a wire rack to cool.
To prepare the orange butter icing: sift icing (confectioners) sugar into a bowl.
Stir in the butter and enough orange juice to make a spreadable consistency (I added about 1¾ tablespoons orange juice)
The butter icing looks like this
Spread the orange butter icing over the cooled cake and decorate with some oranges as desired.
This cake was delightful
I have no words to describe it!!!
myfavouritepastime.com Last updated March 01 2019